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Ultra Creamy Gruyere Scalloped Potatoes and Ham with Crispy Topping

A serving of creamy scalloped potatoes and ham being lifted from a baking dish, showing layers and a golden, crispy top.
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This recipe gives you classic comfort food: thinly sliced potatoes and savory ham baked in a rich, cheesy Gruyere cream sauce. It is perfect for family dinners or holiday gatherings.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 1 lb cooked ham, diced
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups Gruyere cheese, shredded
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/4 cup panko breadcrumbs (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Slice potatoes very thinly, about 1/8 inch thick. You can use a mandoline for consistency.
  3. In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  5. Slowly whisk in the milk until the mixture is smooth. Bring to a simmer, stirring until the sauce thickens slightly, about 3 to 5 minutes.
  6. Stir in the heavy cream, salt, pepper, and nutmeg. Remove from heat.
  7. Stir in 1 cup of the Gruyere cheese and all of the cheddar cheese until melted and smooth. This is your creamy cheese sauce.
  8. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Sprinkle half of the diced ham evenly over the potatoes.
  9. Pour half of the cheese sauce over the potatoes and ham layer.
  10. Repeat the layering process with the remaining potatoes, ham, and the rest of the cheese sauce. Press down gently.
  11. In a small bowl, mix the remaining 1/2 cup Gruyere cheese with the panko breadcrumbs. Sprinkle this mixture evenly over the top layer.
  12. Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If the top browns too quickly, loosely cover the dish with foil for the last 15 minutes of baking.
  13. Let the casserole rest for 10 minutes before you serve it.

Notes

  • For the creamiest texture, use Yukon Gold potatoes; their lower starch content prevents them from becoming too dry during baking.
  • You can assemble this entire dish, cover it, and refrigerate it for up to 24 hours before baking. Add 10 to 15 minutes to the total bake time if cooking straight from the refrigerator.
  • If you do not have Gruyere, substitute with Swiss cheese or an aged white cheddar for a similar flavor profile.

Nutrition

Find it online: https://kitchenslang.com/scalloped-potatoes-and-ham-recipe/